6 Reasons to Drink Fermented Cabbage Juice

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Why would I want to drink fermented cabbage juice? Doesn’t it have a “yuck” factor? It might seem to be yucky, but it actually tastes pretty good and it is super protective and rich with easily available nutrients. In the digestion and absorption of cabbage (cruciferous family of vegetables), many compounds are created in the digestive tract that are anti-carcinogenic, anti-inflammatory, and protective of the cells of the colon.

Vitamin U

In naturopathic medicine, it is common knowledge that vitamin U is the compound in cabbage juice that has tremendous healing properties. Much like Dr. Price’s X Factor (identified as vitamin K2), it has since been identified as S methylmethionine (SMM).

Between 1948 – 1950, Dr. Garnett Cheney, professor of medicine at Stanford Medical School, performed several studies indicating that the most common source of SMM is found in the leaves of green cabbage. He further hypothesized that fresh raw cabbage juice may be able to significantly increase the rate of healing in patients suffering with gastrointestinal ulceration, acid reflux, stomach pain, skin ulcers, and ulcers in the digestive tract. It may also control diabetes, and strengthen the immune system.

Dr. Cheny did quite a few studies (here, here and here are just a few of the studies he published) that indicated the efficacy of using fresh raw cabbage juice to treat ulcers of many kinds. As a result, Vitamin U (unidentified substance) became part of the naturopathic arsenal.

Cabbage is an excellent source of Vitamin C. It also contains significant amounts of glutamine, an amino acid found in great abundance in the intestine, which has anti-inflammatory properties. It is a source of indole-3-carbinol, or I3C, which is converted to DIM in the intestine. Indole-3-carbinol is also a powerful antioxidant that supports liver detoxification.

In European folk medicine, cabbage leaves are used to treat acute inflammation. A paste of raw cabbage may be place in a cabbage leaf and wrapped around the affected area to reduce discomfort. Some claim it is effective in relieving painfully engorged breasts in breastfeeding women.

Taking the healing properties of raw cabbage juice one step further, the process of fermenting the cabbage juice adds to it’s tremendous healing powers by adding billions of beneficial bacteria, enzymes and vitamins and minerals produced by the microflora.

Cancer Protection

In a study published in the British Journal of Nutrition in March 2011 researchers found that cabbage juices, particularly sauerkraut juice, may be responsible for their chemopreventive activity demonstrated by epidemiological studies and in animal models.

Other epidemiological studies show that cruciferous vegetables protect humans against cancer. Results from animal experiments show that crucifers reduce chemically induced tumor formation.

Diindolylmethane (DIM)

DIM is produced in the stomach when you eat cruciferous vegetables such as cabbage.

A study published by the journal BMC Gastroenterology in May 2009, showed that DIM exerted anti-cancer effects in both in vivo and in vitro models. There are many studies that demonstrate the anti-cancer effects of DIM, produced from eating cruciferous vegetables.

DIM has also been found to significantly ameliorate the signs and symptoms of colitis in laboratory mice. In a study published in the journal Inflammatory Bowel Disease in August 2009, researchers found that,

Treatment with DIM significantly attenuated loss of body weight, shortening of the colon, and severe clinical signs in a colitis model. This was associated with a remarkable amelioration of the disruption of the colonic architecture and a significant reduction in colonic myeloperoxidase activity and production of prostaglandin E(2), nitric oxide, and proinflammatory cytokines. Further, DIM administration dramatically decreased the number of colon tumors in AOM/DSS mice.

Clearly, DIM is an important anti-cancer and anti-inflammatory substance. It also seems to work well with other important compounds produced in our intestines, such as butyrate.

Butyrate is a substance produced by the digestion of fiber in the colon and also has many cancer protective qualities. In a study published in the journal, Cancer Prevention Research in June 2009, researchers concluded that,

3,3′-diindolylmethane (DIM) was able to down-regulate survivin and enhance the effects of butyrate in apoptosis induction and prevention of familial adenomatous polyposis in APC(min/+) mice. Thus, the combination of DIM and butyrate is potentially an effective strategy for the prevention of colon cancer.

Butyrate is made by the body but it is also supplied by food we eat, particularly, butter.

Anti-microbial Effects

In a study published in the Journal of Food Protection in September 2006 investigators found that the juice from brassica oleracea leaf (a form of cabbage) was found to be effective in inhibiting the growth of Salmonella Enteritidis, verotoxigenic Escherichia coli O157:H7, E. coli HB producing thermolabile toxin, nontoxigenic E. coli, and Listeria monocytogenes.

These are extremely toxic bacteria that cause food poisoning and even death. We have seen many cases of lethal bacteria in our conventional food supply that have caused severe sickness and death in some cases. Why do some people get very sick when exposed to these toxins and others do not? Perhaps it is due to the microbial mileau that a person hosts — the presence of certain bacteria and compounds are protective as shown by these studies.

Several other studies (here, here and here) also suggest that Candida albicans may be controlled by fermented cabbage juice! This is HUGE for all those people suffering from the effects of Candida albicans overgrowth.

Appropriate for GAPS Stage 1

In the first introductory stage of the GAPS diet, foods are limited to basic stocks, braised meats and some vegetables. However, probiotic foods are started immediately and the juice from homemade sauerkraut is the very first probiotic food offered. Why is this? It is because fermented cabbage juice is loaded with beneficial bacteria and nutrients that are pre-digested. These nutrients are so easy to digest, people with very serious intestinal disorders can tolerate it.

One Caveat

Cruciferous vegetables (known as goitrogens) should never be eaten raw, because of the displacement of iodine and the potential effect on the thyroid. Cooking decreases the negative effects, but it is not clear how fermenting the juice affects it — some articles reference that fermenting soy actually increases the goitrogenic effects of that particular food.

However, when eaten in small quantities for any of the medicinal reasons above, the benefits may outweigh any risk.Traditionally, many sauerkraut recipes include seaweed as a source of iodine which would balance the effects. Additionally, fermented cabbage (or the juice) should be used as a condiment with meals, not as side dish sized portions. In some cultures, sauerkraut or kimchee is eaten every day with no apparent negative effects on the normal populations.

If you suffer from any thyroid condition you would want to consult your health care provider before proceeding with regular use of fermented cabbage juice.

After researching the benefits of fermented cabbage juice I’m ready to try some! How you ever used cabbage juice for a medicinal reason? Leave a comment and let me know!

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Great post, wish more people knew about the medicinal effect cabbage can have on the body. I had really bad IBS, food sensitivities, and acne. I read some great things about cabbage and started juicing it everyday and ate sauerkraut before every meal. Within weeks my IBS quit bothering me and my acne cleared right up! I haven’t tried fermented juice but I’ll have to look into it!

I have IBS, celiac and have been developing multiple food sensitivities. A year ago I discovered fermented veggies which have done wonders for me. I keep kraut in the fridge and sip a little here and there – it’s especially helpful before meals, even the allergic symptoms just don’t happen. Amazing.

My family has always used cabbage juice and carrot juice for ulcers before they ever discovered that ulcers were caused by a bacteria……..kraut and kraut juice was taken for any kind of stomach problems.

I’ve always hated sauerkraut but have, over the past year, tried to make myself like it. I’ve tried making my own three or four times but, each time, it gets… funky. It smells like vomit and it’s way too salty, even with the low-salt versions. Is there a way to ferment cabbage juice without the sauerkraut drama?

HI Mark
First of all the temperature to ferment cabbage should be 74F to 76 F the fermentation take place in 40days .Colder temperature take lot longer to ferment . In the Balkan ,Srbia, Croatia , Bosnia ,Macedonia The weather in September is never 32 F or 40F . 32F is Frizzing Point so the Cabbage cannot ferment on frizzing point . Have a nice day!!

If Your language is Srpsko-Hrvatski I would like to explain why You can’t make the saur cabbage like in the storys here. Basicly, temperature must be between 0 and +6 C (32-40F) until is enough saur. Second, balance whith salt is exactly, and can’t be over 4 kg in barel of 200 L and no less than 3,5 kg. When cabbage is enough sauer (aproximetly 2 mounts) everything will be just fine. Do not expect to make saure cabbage in two days….that’s proces, and as I said, need at list two or three mounts to be ready for usage, and that’s reason why people usualy prepering cabbage around novembar 1-st or before if weather condition are bether (mean cool weather).. and of course, cabage must be very clean, from Amish farms whitout herbicids, pesticids, etc….or best You can find in today market, “Fortuna” cabbage usualy from NY State (Catskill mounts)…good luck, and good health!!!

In Russia fermented cabbage was/is a staple in the winter, especially in cold areas like Siberia where fresh vegetables are not readily available. I remember my parents shredding lots of heads of cabbage on a huge shredder into big barrels.
Now we are in Canada and my mom still makes a little portions in the winter or orders from her church.
Recently I have also made kimchi and it turned out so good, but the most important part it was easy to make!

Aproximetly 120 kg 240 pnds fresh cabbage, 3,5 – 4 kg salt, 2 head of red beet cuted in the half, two avarage horsradish roots, and clear water….and of course, must be patient. After day or two days, you must ad some water because if there is any air over heads of cabbage, easy you can drow all in dumpster…cabbage must be allways in the salted water…

Hi Carol,
There is a way to make your own and I will be posting about it sometime soon. However I also tasted some the Wise Choice Market sauerkraut juice and it is really good — better than what I can make at home. Join the giveaway — maybe you will win!

I’ve never had fermented cabbage juice, but I do love cabbage and use it in loads of things. My Mom used to tell me it was a treat to eat the cabbage heart (actually the core, but it really was delicious!). I was so interested to read that cabbage is even better for me than I thought it was! Thank you for sharing this post with the Hearth and Soul hop.

Since I started eating traditional foods, my taste buds have changed dramatically and I just love sauerkraut now. One day I took a sip of the juice left over in my “Bubbies” brand of kraut and it was wonderful. Now I drink the juice out of the jar and my husband thinks I am nuts. I add sauerkraut juice to my soup bowls before I eat them for the tang in the soup. YUM. But make sure to let your soup cool down a bit first!

There are recipes for soups that use sauerkraut as an ingredient. This soup became a favorite staple for my roommates and me when I was in college. Just make some meat balls, brown well, and set aside. To the pan drippings, add chopped, onions and cook until soft. Add chopped canned tomatoes and their juice, sliced carrot “pennies,” chopped celery and celery leaves, salt and pepper, some herbs (anything like basil or oregano that goes well with tomatoes) and chopped or minced garlic if you like it. Add canned or jarred sauerkraut. Simmer to blend flavors. If you aren’t comfortable cooking without exact measurements, just do a Google search for sauerkraut and meatball soup. The sauerkraut really “makes” the soup.

Great post. I was wondering, since you mentioned the problem with eating cabbage raw…what about juicing cabbage? Should that be a no-no? I think I remember Dr. NCM saying it was therapeutic, but now I’m questioning…

Hi Rebecca,
The cruciferous vegetables are not a “no-no”. It’s just that people with thyroid problems would not want to eat them raw and would want to limit them even when cooked. I think fermented cabbage juice would be better than raw cabbage juice.

Looking forward to a recipe for making fermented cabbage juice! Our problem with the fermented veggies and early GAPS is that we have a huge family and therefore there’s never enough fermented juice to go around.

I love drinking my ferments. Especially my fermented cabbage which to me is also sauerkraut. It’s so refreshing, tasty, and loaded with phytonutrients. I like to add additional veggies, and spices as well to my ferments. I used to drink coffee in the morning to wake up. Now…a shot of ferments work just fine.
great article, thank you.

Hi I have started drinking veg juices and fruith smoothies.
I found that cabage juice majes my head feel as if i have had a strong shot of alcohol. I am perservering. do you have any suggestions and what veg to combine? at this may be cost effective to have one or two veg and alternate each week.
Marcia

As a child, our German immigrant family made real, delicious sauerkraut in the basement of our home. Now, finally I have found another source of REAL raw traditional sauerkraut as good as what we made 60 years ago. Also, I love drinking the juice.

Hi Jill,
I read ur post and started making my fermented cabbage juice, but I’m not sure if I’m doing it right. I just blend the cabbage adding some water, leave for 3 days and start drinking 4 0z b4 meal, 4x a day. Pls is dis ok? I hv stomach ulcer! Tnx.
LINA.

LIna, It’s been quite a while since you posted here, but maybe you will get an email notification for replies to your post.

You should try to wait far longer than 3 days for the cabbage to ferment. Essentially the longer you wait the more powerful the bacteria becomes. When using sauerkraut to fight a disease like ulcers this is important. I have read waiting up to 30 days is most ideal.

Great article – Very thorough – I heard good things about cabbage juice and I just started drinking it today. I chose Biotta Sauerkraut Juice (fermented). Looking forward to good results with my disgestion, inflammation and more. I chose Biotta because I have had a lot of success with Biotta Beet Juice to help with iron, hemoglobin levels, and energy.

Oh man, I am such a believer in sauerkraut Juice (Sauerkraut Saft). I used to live in Germany and my roommate and I started drinking 8-oz of sauerkraut juice every morning for the health benefits and to lose weight. I just bought the little cartons from Toom Markt (I haven’t been able to find it in the grocery stores here in the States). We just followed instructions to drink it first thing every morning (before eating or drinking anything else) to help break down anything else we ate for the rest of the day.
PROS: this stuff totally cleaned out my colon. I felt like it was clearing out so much junk that was sitting in my digestive tract. Also, I definitely lost weight! Over those two months (and combined with diet and exercise), I lost about 30 lbs.!
CONS: the taste was really awful. I love sauerkraut, but the juice was something else. I just had to plug my nose and down it. Also, the first couple of days–while my stomach/intestines were getting used to it–were a disaster. You definitely feel a little bloated for the first few days. But then your body gets used to it and you feel great!
Part of the reason we tried this was because my roommate’s grandpa had totally cured his stomach cancer with sauerkraut juice. Neither of us had cancer, but it got us interested in the health benefits of cabbage/sauerkraut juice, and it’s amazing what it can do!

I have stomach ulcers and Candida. I have tried so many things to rid myself of this nightmare. One of the other problems I have had is constipation.
I started eating Saurkraut with nearly every meal about a week and half ago. I have been having regular movements every day and have an overall improved sense of well being. I really pray this can cure my stomach ulcers over time. I just wish I would have started this sooner.

I’ve been making my own sauerkraut for a while now and it is so easy to make and delicious. I thought I’d just share this simple recipe in the hope it may help others to start making incredible sauerkraut.
I use 1/2 to 1 Organic red cabbage
3-4 tsp of Himalayan Salt
I large cabbage leaf kept aside

I just chop all the cabbage and put it in a food processor and grind it fine.
Then I massage the salt into the cabbage. Stick it into a dark ceramic pot, add 1-1 1/2 cups water, put the cabbage leaf on top, making sure its pressed down, then put a dinner plate or lid on and leave it for about 3 days. I have the most incredible tasting sauerkraut and find excuses to use it in everything. I hope this helps.

In România sauerkraut is very popular during the winter. We ferment whole cabbages in huge barrels with water and salt, then we allow and encourage the natural bacteria to develop by blowing air from time to time in the barrels. It takes about two months to ferment. The sauerkraut juice is very very popular in Transylvania with pork dishes. We drink it for the awesome taste it has and the amazing health benefits.

I am currently using organic red cabbage juice mixed with granny smith apple juice to treat my head and neck squamous cell carcinoma (HNSCC). I have been doing this juicing since Aug 2015.
I can see the tumor in my oral cavity. Based on visual inspection (I have an intraoral camera and take videos every few days) it looks like the tumor is about 1/3 gone. It’s a slow reversal process but actually slow is better than fast.

The key is that the juices raise my PH. They are the only thing that has been effective to raise my PH and I tried many things (minerals, bicarbonates, etc) over the last few years.

Incredible, I read the book “Never Fear Cancer Again” by Raymond Francis in 2013 (my original diagnosis was Aug 2012) which provided all the information about how to do this but I never got it implemented right until Aug 2015. Juicing, cabbage juice, actually does appear to be reversing my cancer.

Let food be thy medicine is working. It’s about epigenetics. Raw food, working with gut bacteria, send out messages to the brain that turn genes on or off.

It is not necessary to attack the tumor, just change the micro environment around it. The key is to raise PH and reduce inflammation. Raw juices do both. Once this happened the tumor stopped growing and over time has shrunk.

We had a Livestock Guardian Dog a couple years ago who ended up with a fractured skull, then a huge baseball-sized bump formed over the original wound. She scratched it open and it drained, but the swelling was back within 24 hours. We were very worried that the infection would kill her so we started putting raw sauerkraut compresses on her head three times a day — figuring that the lactobacillus would help crowd out any pathogens. It worked! Took about a week but she physically healed completely (although her TBI ended her career since she began attacking the livestock, therefore she was retired to a farm elsewhere). As it turns out, people have been treating their horses with raw sauerkraut for years, it reportedly heals lesions on their feet.